Filipino style Coconut Macaroons is a very simple Macaroon made with mostly coconut as dry ingredients plus some egg, sugar, butter and condensed milk. The texture is very chewy, it is very moist and baked in a muffin tin. It is totally different from French Macarons, but is delicious in its own way. Let us check how to make it.
I love French Macarons, but I also miss the kind of Macaroons that I grew up knowing, the Coconut Macaroons. Actually, this is the only kind of Macaroons that I knew until I got to Canada. I was introduced to French Macarons in Canada and there was a time I went crazy making them. Although I like French Macarons a lot, I cannot helped but miss Coconut Macaroons. I actually woke up this morning wanting to make it so badly. I had been checking for Coconut Macaroons recipe for a while now, and I had made a picture in my mind on how I want them to taste and look like. I had to rely to online photos to imagine if it fits the one I have in my mind, and then I had to review the ingredients to see if it will give the texture that I wanted.
Luckily, I found the one that I think is close enough to what I was looking for. I did few modifications, and I added my own flavouring to give it new twist. I divided the batch into 2. I made half of the batch with Almond, so I have Almond Coconut Macarons. The other half, I added pineapple, this is what I called my Piña-Colada Coconut Macaroons. They are amazing! The pineapple works well with Coconut, it also adds moisture to the texture.You really have to try this.
Macarons vs. Macaroons
Before we jump into the actual recipe and how to make this Coconut Macaroons, let us take time to understand the difference between Macarons and Macaroons
- Pronunciation: French Macarons (mach-ah-ROHN) ; Coconut Macaroons (mach-ah-RUNE)
- Origin: French Macaron comes from the Italian word “macaroni” ; Macaroon is a English derivation of the French word “macaron”
- Ingredient: French Macaron is meringue based; Coconut Macaroon is coconut based
- Texture: French Macaron has smooth, crunchy, fragile shell. Coconut Macaroon is dense, coarse and chewy
- Taste: French Macaron is not too sweet. Coconut Macaroon is quite sweet
- Making: French Macaron takes skill, practice and lots of practice to get it right. Coconut Macaroons is super easy to make anybody even a beginner baker can make it.
- Eating: French Macaron is not crumbly, easy and clean to eat. It is better eaten after a day or two. Coconut Macaroons is slightly messy and sticky to eat, but it last longer up to 3 months when frozen.
- Cost: French Macaron is more expensive, it could be around 2.50 USD; Coconut Macaroons is cheaper, about 1.50 USD
How to Make Coconut Almond Macaroons
You can make this recipe with or without hand mixer but I’ll use the hand mixer method in this recipe. If not using and mixer, make sure to have the ingredients (especially try butter) in room temperature for easy mixing. This is a one bowl recipe, so go grab your bowl and let’s start making this Coconut Macaroons. Here’s a quick summary of what you need to do. The detailed steps are in the instructions section below.
- Cream Butter and Sugar
- Beat in the Egg
- Add the Dry ingredients and Almond
- Transfer in the Pan and Bake
Easy breezy, right? It is just that simple really. Give it a try and let me know how it goes.
The top is a little bit gooey , the texture is so creamy, the center is soft and moist, and of course, the coconut mix with milk taste so great. This is a small batch that yields 24 pieces using mini muffin pans. If you want to make larger batch, just double the recipe.If you really like coconut treats, this one is for you. Let’s get started!
- 3 tablespoon unsalted Butter, softened
- 5 tablespoon granulated White Sugar
- 1 Egg – room temperature
- 1/2 can Condensed Milk (2/3 cup)
- 1/2 teaspoon pure Vanilla Extract
- 1/4 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/3 teaspoon Salt
- 1 cup Desiccated Coconut
- Almond Coconut Macaroons:
- Add 1/4 cup of flake Almonds to half of the batter
- Piña Colada Macaroons:
- Add 1/2 crushed pineapple to half of the batter. Squeeze to remove juice.
- Pre-heat oven to 350F.
- Cream Butter, Sugar and Egg: Using a hand mixer, cream butter and sugar until pale in color. Add egg, and beat for another minute.
- Alternatively, you can make this without a mixer, either way just make sure to have the butter soft for easy mixing. Leave the butter out on the counter at least 1 hour (or more) before using. Softening the butter at room temperature depends on the humidity and temperature in your working area.
- Add Wet Ingredients: Stir in condensed milk, and vanilla extract and mix until blended.
- Mix Dry Ingredients: In a medium bowl, combine flour, salt, baking powder and desiccated coconut. Add to wet ingredients mixture and mix until combined.
- If you want different variation, this is the best time to do it. I tried these 2 variations:
- Almond Coconut Macaroons: Add Flake Almond : Divide the batter in to half, add flake Almond in the half of the butter. You can have the other have plain. OR
- Pina-colada Coconut Macaroons: Add drained and crushed (juice extracted and removed) pineapple. Mix to fully combine with the batter.
- Scoop into paper-lined mini muffin pans and bake in a 350F oven for about 15-20 minutes or until golden. Allow to cool for about 5 minutes. I used 1 tbsp per mini muffin pan.
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They look oh so yummy
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They are!! dangerous 🙂
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